- 2 cups loosely packed fresh mint leaves plus 6 leaves for garnish
- 3/4 cup fresh lemon juice
Minted Whipped Cream
- 3/4 cup chilled heavy whipping cream
- 1 1/2 tablespoons finely chopped fresh mint leaves
- 1 1-pint container fresh strawberries, hulled, thinly sliced
Combine 2 cups mint leaves, 1 1/4 cups water, and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to very low; cook 5 minutes without simmering. Pour through fine strainer into 8x8x2-inch glass baking dish. Cool to room temperature; mix in lemon juice. Cover and freeze until firm, stirring occasionally, at least 6 hours or overnight.
For minted whipped cream:
Using electric mixer, beat cream, sugar, and mint in medium bowl until peaks form. Do AHEAD Can be made 4 hours ahead. Cover and chill. Rewhisk to thicken before using.
Using fork, scrape granité to form crystals. Place 4 berry slices in each of 6 glasses. Top with 1 generous tablespoon minted cream, then 4 berry slices. Spoon 1/4 cup granité over. Repeat layering with berry slices, minted cream, and granité. Garnish each with berry slice and mint leaf.
I've gotten used to my afternoon slice of cake with a cup of tea. I'm not sure I will attempt to make another cake for a while. I'd like to remember this one for just a bit longer. The moist coconut cake layers in between sweet velvety buttercream frosting, sprinkled with fresh sweet shredded coconut.